Fiery Hot Shrimp Alfredo

This is a fiery hot recipe for Shrimp Alfredo that uses Emeril’s home made Creole Seasoning mix paired with a light Alfredo Sauce. The fiery spice mix pushes a simple, creamy Alfredo to its limit. My taste buds not only sat up, they took notice.This is a light version of Alfredo that replaces most of the cream with whole milk (a lower fat milk would separate/curdle) but doesn’t skimp on any of the creaminess. Italian sausage would be excellent in it too.

Have you heard of that silly old rule that says you should never use cheese on seafood? I don’t like it! Who made that one up anyway? Which reminds me: don’t ever try to take the Parmesan shaker away from an Italian girl. Someone may get hurt. Seriously.

Marinate the shrimp in half of the seasoning mix or 2 tablespoons of Emeril’s Creole seasoning in the fridge for 45 minutes.

Cook pasta to al dente according to package directions. If pasta is done before sauce is ready toss drained pasta with a tablespoon of butter or olive oil to prevent sticking.

In the meantime, prepare sauce. Sauté the garlic in the olive oil on low heat in a deep sauté pan for two-three minutes. Add milk and heavy cream, turn heat up to medium and bring just to a simmer. Add shrimp and the rest of the seasoning mix, simmer until the shrimp curl up and turn pink. Sprinkle in cheese and add butter. Stir until butter melts, turn off heat.

Add cooked pasta to the sauce and toss, sauce will be thin but will thicken up as it cools. Sprinkle parsley over the top. Serve with extra Parmigiano

*Italian sausage would be delicious too. Slice up a few and sauté them until cooked in the saute pan your going to make the sauce in. Then proceed with the sauce-making instructions. You could leave them in the pan or remove to a plate. Add back in with the shrimp.